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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Italian Sausage Bean Soup   
    Categories: Pork, Vegetables, Poultry, Beans, Herbs   
         Yield: 8 servings   
       
         1 lb Italian sausage   
         1 md Onion; fine chopped   
         3 cl Garlic; sliced   
        58 oz Chicken broth   
        30 oz (2 cans) pinto beans; rinsed   
              - drained   
    14 1/2 oz Can diced tomatoes;   
              - undrained   
         1 c  Medium pearl barley   
         1 lg Carrot; sliced   
         1    Celery rib; sliced   
         1 ts Minced fresh sage   
       1/2 ts Minced fresh rosemary   
              +=OR=+   
       1/8 ts Dried rosemary; crushed   
         6 c  Chopped fresh kale   
       
     In a Dutch oven, cook and stir sausage and onion over   
     medium heat until meat is no longer pink, 6-7 minutes.   
     Add garlic; cook 1 minute longer. Drain.   
        
     Stir in the broth, beans, tomatoes, barley, carrot,   
     celery, sage and rosemary. Bring to a boil. Reduce heat;   
     cover and simmer for 45 minutes.   
        
     Stir in kale; return to a boil. Reduce heat; cover and   
     simmer for 25-30 minutes or until vegetables are tender.   
        
     Glenna Reimer, Gig Harbor, Washington   
        
     Makes: 8 servings (3 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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